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- 1 cup milk chocolate chips - 1 cup white chocolate chips - 1 cup hot cocoa mix - ½ cup caramel sauce (plus extra for drizzling) - Sea salt flakes - Mini marshmallows These ingredients create rich and creamy salted caramel hot chocolate bombs. The milk chocolate gives a smooth base. The white chocolate adds a sweet twist. Hot cocoa mix brings the classic flavor we all love. Caramel sauce adds sweetness and depth. Sea salt enhances all the flavors and adds a nice touch. Mini marshmallows provide that fun, fluffy texture. When you gather these ingredients, focus on quality. Good chocolate makes a big difference. I prefer using brands that taste rich and creamy. You can also use homemade caramel sauce for extra freshness. With these simple ingredients, you can craft a delightful treat that warms your heart and soul. To start, you will melt the milk chocolate chips. Use a microwave-safe bowl. Heat them in 30-second bursts. Stir the chocolate after each interval. Keep going until it is smooth. This step is key, so take your time. Next, grab your silicone mold for half-spheres. Spoon the melted milk chocolate into the molds. Make sure to coat the sides well. Use the back of a spoon to help you cover every edge. Once done, place the molds in the fridge for about 10-15 minutes. After the chocolate shells are firm, take them out. Gently peel away the shells from the mold. In half of the shells, add a layer of hot cocoa mix. Then, drizzle in some caramel sauce. Sprinkle a bit of sea salt on top. Finally, add a handful of mini marshmallows for that extra touch. Now, it’s time to seal the bombs. Heat a plate in the microwave for a few seconds. Take one empty chocolate half and place it face down on the warm plate. Let it melt just a bit. Quickly, press it on top of the filled half to seal. Do this for all the remaining shells. For decoration, melt some white chocolate. Drizzle it over the tops of the bombs. Add a light sprinkle of sea salt for a finishing touch. Let the bombs set at room temperature. This makes them look even more inviting. To enjoy your salted caramel hot chocolate bombs, place one in a mug. Pour hot milk or hot water over it. Watch it melt into a delicious drink. Stir and savor the warm, sweet flavor! For the best flavor, use high-quality chocolate. I love using milk chocolate chips for the shells. They melt well and taste rich. White chocolate works great too. It adds a sweet touch. Avoid cheap chocolate; it might not melt smoothly. Sealing is key to a great hot chocolate bomb. To seal, warm a plate in the microwave. Then, take an empty chocolate shell and place it face down on the warm plate. This will melt the edge slightly. Quickly press it onto a filled shell. This method makes a strong bond. If you’re careful, your bombs will hold together well. You can make these treats in advance. Just store them in an airtight container. Keep them in a cool, dry place. They last up to two weeks. If you want to freeze them, wrap each bomb in plastic wrap. You can then enjoy them whenever you want a sweet treat! {{image_2}} You can mix and match flavors for fun. Try dark chocolate for a rich twist. Use white chocolate for a sweet and creamy version. Adding a hint of hazelnut or almond extract can make it special. You can also try adding peppermint extract for a fresh taste. Want a dairy-free treat? Use dairy-free chocolate chips. Almond milk or oat milk works great instead of regular milk. For a creamy texture, add coconut cream. This way, everyone can enjoy salted caramel hot chocolate bombs. Make your bombs festive! In winter, add crushed candy canes for peppermint flavor. For fall, use pumpkin spice mix in the filling. A touch of cinnamon adds warmth. These seasonal twists can make your hot chocolate bombs a fun treat all year round! To keep your hot chocolate bombs fresh, store them in an airtight container. This prevents moisture from ruining the chocolate. Make sure to place parchment paper between layers if you stack them. This step keeps the bombs safe and intact. These hot chocolate bombs last about two weeks at room temperature. If you want to keep them longer, you can freeze them. Wrap each bomb tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps preserve their flavor and texture for up to three months. If you plan to gift these delightful treats, choose a clear bag or a decorative box. Add a cute tag with instructions on how to use them. Tie it with a ribbon for a special touch. Your friends will love the personal touch and enjoy making their own salted caramel hot chocolate! To use a hot chocolate bomb, simply place it in a mug. Then, pour hot milk or water over it. Watch as the bomb melts and reveals the cocoa mix and marshmallows. Stir well to mix everything together, and enjoy your rich, creamy drink. Yes, you can make these salted caramel hot chocolate bombs ahead of time. Just store them in an airtight container. Keep them in a cool, dry place. They will stay fresh for about two weeks. Gifting hot chocolate bombs is fun and easy. You can place them in a clear bag tied with a ribbon. Add a cute tag with instructions for use. You can also include a mug or some extra toppings like whipped cream or chocolate shavings. Absolutely! You can switch the chocolate types if you prefer dark or milk chocolate. You can also use homemade hot cocoa mix instead of store-bought. For a fun twist, try flavored syrups or different types of marshmallows. You can find salted caramel hot chocolate bombs at many local stores. Check specialty shops, bakeries, or online retailers. If you want a unique touch, consider ordering from small businesses that specialize in handmade treats. You learned how to make delicious hot chocolate bombs using simple ingredients. We covered melting chocolate, filling, sealing, and decorating your bombs. Remember to use good chocolate and make ahead for easy enjoyment. Feel free to try different flavors or seasonal twists. Store them well for the best taste. Enjoy every sip and share them with friends! Making these treats brings joy to everyone involved. Now, gather your supplies and get started on your sweet creation.

Salted Caramel Hot Chocolate Bombs

Discover the ultimate cozy treat with these Salted Caramel Hot Chocolate Bombs! Perfect for chilly days, these delicious chocolate bombs are filled with rich hot cocoa, creamy caramel, and topped with fluffy marshmallows and a sprinkle of sea salt. Learn how to make them step-by-step and impress your family and friends. Don’t miss out on this delightful recipe—click through to explore and bring warmth to your cup today!
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Ingredients
  

1 cup milk chocolate chips

1 cup white chocolate chips

1 cup hot cocoa mix

½ cup caramel sauce (plus extra for drizzling)

Sea salt flakes

Mini marshmallows

Instructions
 

Melt the Chocolate: In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring in between until completely smooth.

    Mold the Chocolate: Using a silicone mold for half-spheres, spoon the melted milk chocolate into the molds, ensuring an even coating on the sides. Use the back of a spoon to help cover the edges. Refrigerate for about 10-15 minutes until set.

      Add the Fillings: Once the chocolate shells are firm, remove the mold from the fridge. Carefully peel away the chocolate shells. In half of the shells, spoon a layer of hot cocoa mix, a drizzle of caramel sauce, a sprinkle of sea salt, and a handful of mini marshmallows.

        Seal the Bombs: Heat a plate in the microwave for a few seconds. Place an empty chocolate half-shell face down on the warm plate for a moment until it melts slightly, then quickly place it on top of the filled half to seal. Repeat with the remaining shells.

          Decorate: Drizzle melted white chocolate over the tops of the bombs and add a sprinkle of sea salt for garnish. Allow them to set at room temperature.

            Serve: To enjoy, place a hot chocolate bomb in a mug and pour over hot milk or hot water while watching it melt away. Stir and indulge in your salted caramel hot chocolate!

              Prep Time: 30 min | Total Time: 1 hr | Servings: 6 bombs